Just because Delaware is a small state doesn’t mean we aren’t full of great ingredients! Not only you can find an abundance of locally grown produce (like amazing peaches), but you can also get your dairy products, poultry and even fresh roasted coffee beans. These caramel mocha cookies are inspired by my love of coffee and all of the amazing coffee shops that Delaware has to offer!
Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Keri from Fashionable Foods.
1 Tbsp
your Favorite Coffee Grounds
or instant espresso
2 large
Eggs
lightly beaten
2 tsp
Vanilla Extract
1 cup
Semi-sweet Chocolate Chips
3 oz.
chopped Bittersweet Chocolate
1 tsp
Sea Salt Flakes
For the Homemade Caramel Sauce
1 cup
Granulated Sugar
1/4 cup
Water
4 Tbsp
Butter
salted or unsalted are fine!
1/2 cup
Heavy Cream
Instructions
Whisk together the flour and baking soda, and then set aside.
In a large bowl, mix together the butter and sugars. Next, stir in the coffee, eggs and vanilla. Make sure you don’t overmix!
Add in the flour mixture, in 3-4 additions, mixing until just combined. Fold in the chocolate chips, bittersweet chocolate and sea salt.
Scoop the dough using a medium cookie scoop onto a baking sheet lined with parchment or a silicone mat, placing the cookies about 1 1/2 inches apart. Chill the dough for at least 2 hours in the fridge.
Make the caramel while your cookies are chilling! Combine the sugar and water in a medium pot over medium-high heat. Continue stirring until the sugar begins to dissolve. Keep a very close eye on the sugar mixture--it will go from liquid to sugar crystals and then melt into an amber color liquid. This takes about 8 minutes.
Once it’s an amber colored liquid, very carefully add in the butter. It will spatter and foam.
Once the butter is completely melted and the caramel sauce is bubbling again, pour in the heavy cream. Again, it will spatter and foam, but keep stirring.
Remove the caramel from the heat and let it cool until you’re ready to use it. It will harden a bit as it cools, so simply heat it up again and if necessary, add some water to thin it out.
Preheat the oven to 325ºF.
Bake the cookies for 13-15 minutes, or until lightly browned around the edges. Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer them to a cooling rack to cool completely before drizzling with caramel sauce.
